Friday Foodday!

Hey lovebugs! Happy Friday! Any big plans?  This is my last weekend home before I head on vacation with my family so I will be enjoying some time with The BF.

Grilled Pineapple-Avocado Salsa
c/o Cooking Light

 Ingredients

• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 pineapple, peeled, cored, and cut into 1/2-inch-thick slices
• Cooking spray
• 1/3 cup finely chopped red onion
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 1 serrano chile, minced
• 1 avocado

Directions

1. Preheat grill to high heat.
2. Combine oil and honey, stirring well. Brush oil mixture over pineapple. Place pineapple on a grill rack coated with cooking spray; grill 2 minutes on each side or until golden. Remove from grill; cool 5 minutes. Chop. Combine pineapple, onion, and next 6 ingredients (through serrano); toss gently.
3. Peel, seed, and dice avocado. Add avocado to the pineapple mixture, and toss gently.

Pasta with Italian Chicken Sausage, Peppers and Escarole
c/o Skinny Taste

  Ingredients

• 12 oz Ronzoni Smart taste pasta (or whole wheat or low carb)
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 5 cloves garlic, chopped
• 1 lb Italian chicken sausage, removed from casing
• 1 medium head escarole, rinsed and torn into bite sized pieces
• 1/4 cup grated Parmigiano Reggiano
• 1/4 tsp crushed red pepper
• salt and fresh pepper to taste

Directions
Rinse escarole and tear into bite sized pieces. 
Cook pasta in a large pot of salted water. Reserve 1 cup water before draining.
While pasta water boils, heat a large non-stick skillet on medium heat. Add olive oil; when hot add onions, peppers, garlic, salt and pepper.   Cook until soft, about 4-5 minutes.  Add sausage, breaking up with a wooden spoon and cook until golden, about 6 to 8 minutes.  Add escarole, cover and cook 2 minutes; remove the cover, stir and cook about 3 more minutes or until wilted. Adjust salt and pepper to taste.  Add cooked pasta, red pepper flakes, reserved water and Parmigiano Reggiano, toss well and transfer to a large serving bowl. Serve immediately.

Fresh Peach Ice Cream
c/o Kitchen Bellicious

  Ingredients

6 large very very ripe peaches
1 3/4 cups sugar
2 cans evaporated milk
2 cans sweetened condensed milk
2 cups of milk or half and half
1 1/2 TBSP vanilla
1 tsp salt

Directions

Peel, cut and peaches. Place peaches along with the vanilla, sugar and salt in a food processor or blender and blend or pulse for a minute until peaches are all mashed up. Transfer to a large mixing bowl. Add in the sweetened condensed milk, evaporated milk and regular milk ( if you have the ice cream machine with the steel cylinder bowl then pour as much milk as needed to reach the fill line). Cover and refrigerate for 30 minutes. Freeze in your ice cream machine according to the manufacturers directions.